Lemon Victoria sponge with lemon butter icing

Preparation

Zest the lemons. Lightly beat the eggs. Soften the butter. Sift the self-raising flour. Soften the butter. Sift the icing sugar.

For the Sponge

For the Icing

For the Decoration

And the rest...

1. 1 Heat the oven to 180°C/ 350°F/gas 4 (160°C for fan ovens). Butter 2 x 18cm round cake tins per cake being made and line with non-stick baking paper.
2. 2 Beat together the butter, sugar and zest until fluffy.
3. 3 Gradually add the eggs, beating well between each addition. (If the mixture begins to curdle, add a spoonful of flour with each addition of egg.)
4. 4 Lightly fold in the flour.
5. 5 Divide the mixture evenly between the tins. Bake for 20-25 minutes until the tops are just firm to the touch.
6. 6 Cool for 5 minutes, then turn out onto a cooling rack.
7. 7 To make the icing, beat together the lemon zest and butter, then gradually beat in the icing sugar. Add just enough lemon juice to make a spreadable consistency.
8. 8 When the cakes are cool, spread one with half the icing, then place the other on top and spread with the remaining icing. Leave for 2 hours to allow the icing to set.
9. 9 Heat the sugar and 50ml water per cake being made in a saucepan. When the sugar dissolves, add the lemon peel and simmer for 30 seconds
10. 10 Leave to cool, then use to decorate the top of the cake.